60 gmhoney15 gmLebanese seven-spice (see note)800 gmBlack Angus beef rump, trimmed of sinew, cut into 6cm cubesCandied walnuts10 gmbutter100 gmwalnut halvesSoy-tahini dressing100 mlsalt-reduced soy sauce60 gmtahini1 tbspfish sauce2 tspsesame oil1 tspAleppo pepper, or to taste (see note)
Combine honey and seven-spice in a bowl, add beef, massage well to combine, cover and refrigerate to marinate (3-4 hours), then thread on metal skewers.
Meanwhile, for candied walnuts, melt butter in a small saucepan over medium heat, add walnuts and stir occasionally until coated and warmed through (3-4 minutes). Scatter over sugar, stir until sugar melts and nuts are glazed (4-5 minutes), spread on a tray lined with baking paper and cool, then coarsely crumble.
Meanwhile, for soy-tahini dressing, process ingredients in a blender and set aside.
Preheat a char-grill pan over high heat. Char-grill beef skewers, turning occasionally, until cooked to your liking (8-10 minutes for medium-rare), rest for 5 minutes then serve hot, drizzled with soy-tahini dressing and scattered with candied walnuts.
Note Lebanese seven-spice, also known as sabah baharat, is available from Middle Eastern grocers and Herbie’s Spices. Aleppo pepper, named after the city of Aleppo in Syria, is grown in Syria and Turkey, then dried and crushed. It’s available from select Middle Eastern grocers. If unavailable, substitute dried chilli flakes.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.